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How’d the sauce come out?
It looks so good. This is a very big compliment, it comes from a Domino’s pizza enjoyer.
My last Domino’s order was an hour late, the boxes were soaked through with grease, and the receipt was on top of the cheese of one of the pizzas. Domino’s never even responded to my calls or emails to try to make it better, so they are on a Never Again list. I’ll still be talking about that order when my preserved brain is on its deathbed in 2359.
I’ve had good Domino’s before, though, I think I just live near a shit store. If you live next to a good one then I’ll happily take the compliment!
Yeah sometimes dominoes is a hit or miss
Several years ago they realized their pizza was garbage, and they flipped and started properly seasoning things. It was pretty good, then they realized that was expensive and started cutting back and it’s returned to its old, bland, ways.
But for a brief, shining moment, Domino’s was eatable.
Did you make the cheese yourself?
Not this time, also didn’t grow the wheat or tomatoes :(
How was the pizza base? I sometimes get a soggy base when I make pizza. Did you use a pizza stone?
A pizza stone can definitely help. You might also prebake the crust for a few minutes before adding sauce+toppings, it can help with soggy bottoms.
Did you part-cook the pizza? I’ve made a few pizzas in my home oven and one thing that really helped was part-cooking the dough without topings for a few minutes, adding the toppings and putting the pizza back on the stone in the oven. It helped a lot with color and making sure the dough was cooked fully. Yours looks great though, I bet it was tasty!
I didn’t have any problems with that this time, but I also don’t think I did the dough right. It didn’t rise as much as I was expecting so it turned out more like a thin crust, which was still really good. But if I get the dough right next time maybe I’ll try parbaking it. Thanks for the idea and comment!
Pizza ovens can get up to 1000F, which is where pizza should be baked. If you’re doing this in your oven, you gotta get that thing up as high as possible. I use a nerdchef cast iron “stone” in my oven, and the thing says to preheat at 500F for 45 minutes. Your dough may have been fine but maybe your stone or oven wasn’t ready to “light a fire under its ass”. Good luck!
